I was inspired to make this tofu dish after seeing a recipe for lemongrass tofu on the beautiful blog Sprouted Kitchen. I had two packs of lemongrass in my fridge that needed using up and hadn’t had tofu in ages so I thought I would conjure up my own twist on the recipe for the blog. Tofu on its own is quite bland, so I used lots of fresh asian flavours, like lemongrass, garlic, chilli, spring onions, coriander and lime to liven it up and decided to make it in my favourite way, scrambled, as the crumbled tofu picks up all the herbs and spices. Arame, a mild and delicious seaweed full of minerals, adds saltiness and an interesting texture.
What’s great about this is that its really versatile and can be served in all sort of ways straight from the pan or kept for leftovers, for example:
- Serve hot with avocado, stir-fried or steamed greens, and/or a fried egg for extra protein.
- Serve cold with avocado, salads, and/or a boiled egg.
- Lettuce wraps – Fill lettuce leaves with the warm tofu mixture (plus some extra grated carrot if desired).
- Nori rolls – Use nori seaweed sheets and as a wrap and fill with the tofu mixture (plus some avocado/grated carrots/salad/greens)
Lemongrass and Arame Scrambled Tofu – Vegan, Gluten, Dairy and Sugar free
- 1 400g pack of firm tofu, drained and patted dry
- 3 lemongrass stalks, tough outer layer and end of stalk removed
- 3 large spring onions (scallions), sliced
- 3 red chillis, finely sliced
- 3 large garlic cloves, crushed
- 1/2 tsp turmeric
- 1 large handful of dried arame, soaked in room temperature water for 10-15 minutes then drained and rinsed
- 1.5-2 tbsp sesame oil
- 1 large bunch of coriander, stalks discarded and leaves roughly chopped
- 1 lime,
- seaweed flakes, to taste
- To serve: lime wedges, avocado and/or greens
- Place the tofu in a large bowl and using your hands crumble it
- Finely mince one of lemongrass stalks (stopping when the stalk gets very woody and tough), and finely slice the other two, then add to the tofu and leave to sit for at least half an hour or more.
- Heat 1 tbsp of sesame oil in a large wok over medium heat then add the garlic, chilli, spring onions and turmeric and cook for a few minutes until softened and smelling fragrant.
- Add the tofu to the wok with about 1/2 tbsp more of oil and cook, stirring, for about 15 minutes* then add the soaked arame and stir for an extra minute or so.
- Remove from the heat and add the juice of one lime, the coriander leaves and some seaweed flakes, if desired.
- Serve with extra lime wedges and some avocado and green vegetables of your choice.
*There’s no exact cooking time for tofu scramble, I would say at least 5-10 minutes but if you can, cook it for longer to let the flavours really mix together. I cover it with a lid for a few minutes during cooking time to stop it drying out.
With Love, Spice and Smile,